This delicious yet healthy pumpkin cheesecake pudding is perfect for a fall snack or to satisfy sweet tooth cravings! It’s similar to a pudding that combines the flavors of pumpkin pie and cheesecake. Easy to meal prep and keep in the fridge for the week!
I love a “healthy” snack that also doubles as dessert. If it’s that good then I really don’t need the ice cream or the cake. Honestly, that’s why I create recipes like this.
Don’t skimp on the toppings here, either – just a bowl of pudding isn’t enough to curb my sweet tooth. I love to add banana slices, whipped cream, and chopped pecans!
Therefore, this is a snack recipe packed with fall flavors that can double as dessert with 30 grams of protein (protein powder is optional) and 5 grams of fiber.
Reasons to Try This Pumpkin Cheesecake Pudding
Nostalgic fall flavors: maple syrup, pumpkin pie spice, and creamy whipped cream.
Curb your sweet tooth in a healthy way. This is a “healthier” pudding alternative that’s rich in omega-3’s, potassium, magnesium, calcium, and vitamin C. Pumpkin is rich in beta-carotene, which has immune-boosting properties – perfect for cold and flu season.
Increase overall protein and fiber intake. If you really want to increase overall protein consumption, it’s all about the snacks! I try to create recipes that really taste good with protein powder.
Super easy snack prep. Double this recipe, make 4 servings, and have a high protein snack for days! Portable, grab-and-go, easy to take to work. Plus, it helps to curb those dessert cravings. I need something sweet in my everyday life and this just really helps with that craving. It’s like a multi-purpose recipe.
Fall Recipe Inspiration:
- Pumpkin Cheesecake Overnight Oats
- 20+ Easy Fall Dinner Ideas
- Butternut Squash Cottage Cheese Pasta
- Chicken Alfredo Spaghetti Squash (with Cottage Cheese)
Ingredients
This recipe makes 2 servings. Both the chia seeds and Instant Pudding act as thickeners. If you omit the chia seeds, the pudding will be a little thinner.
Other Toppings Ideas
- Cinnamon apples.
- Any kind of chopped nuts or even pumpkin seeds!
- Mini chocolate chips.
- Graham Cracker Crumbs.
- Hemp hearts to add more protein, especially if omitting the protein powder.
Step-By-Step Directions
This the easiest recipe to throw together! Adjust the consistency with more or less milk and pudding mix.
Create the Pudding Mixture
Add cold milk, pumpkin, protein powder, vanilla extract, chia seeds, and pumpkin pie spice to a bowl. Whisk together until smooth and well-combined.
Refrigerate
Refrigerate for at least 4 hours to allow the chia seeds to thicken the pudding.
Assemble
Separate the mixture into two servings. If you prefer a thicker consistency, add 1-2 tablespoons of the Instant Pudding Mix. Top with whipped cream, banana slices, chopped pecans and enjoy! Store in an airtight container in the fridge for up to 5 days.
Add the bananas on top when ready to eat to prevent them from browning.
Frequently Asked Questions
When is a good time to eat this pudding?
Since it’s higher in protein and fiber, this pudding can be eaten as a snack at any time of day. It could even be a small breakfast for those who don’t like to eat a large one. I prefer to eat it as an after dinner dessert – that is usually when I have a sweet tooth!
How to Make It Gluten-Free and Dairy-Free?
Unfortunately, the Jell-O pudding cheesecake flavor is not gluten-free. However, you could try vanilla as a substitute.
To make this recipe dairy-free, sub the skim with almond milk and fold in dairy-free whipped cream. You could also add more chia seeds to thicken it up.
How Can I Cut Down on the Sweetness?
If you find the pudding too sweet, add about a 1/4 cup of softened cream cheese. You could also add nutmeg, cinnamon or cloves to change the flavor profile.
More Posts to Prioritize Your Health:
— 120 Grams of Protein Meal Plan
— Easy Breakfast Meal Prep Ideas
Healthy Pumpkin Cheesecake Pudding
Ingredients
- 1/2 cup 100% pure pumpkin puree
- 1 1/2 cups skim milk (see notes for dairy-free)
- 2 tablespoons Instant Jell-O Cheesecake Pudding Mix
- 2 scoops vanilla protein powder, could sub with unflavored (optional)
- 2-4 tablespoons chia seeds; add 3-4 tablespoons for a thicker consistency.
- 1/2 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
Toppings
- 1 small banana, cut into slices
- Chopped Pecans
- Drizzle of maple syrup
- Whipped Cream
Instructions
- Add milk, pumpkin, protein powder, vanilla extract, chia seeds, and pumpkin pie spice to a bowl. Whisk together until smooth and well-combined.
- Refrigerate for at least 4 hours to allow the chia seeds to thicken the pudding.
- Separate the mixture into two servings.
- Top with whipped cream, banana slices, chopped pecans and enjoy! Store in an airtight container in the fridge for up to 5 days.
Notes
- If you prefer a thicker consistency, add 1-2 tablespoons of the Instant Pudding Mix after refrigeration.
- To make this recipe dairy-free, sub with almond milk or coconut milk and fold dairy-free whipped topping into it. You could also add more chia seeds to thicken it up.
- If it’s too sweet, add 1/4 cup of softened cream cheese.
- Graham cracker crumbs, mini chocolate chips or cinnamon apples would also be delicious toppings!
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 246 |
| % Daily Value* | |
| Total Fat 5.4g | 7% |
| Saturated Fat 1.3g | 6% |
| Cholesterol 64mg | 21% |
| Sodium 288mg | 13% |
| Total Carbohydrate 18.7g | 7% |
| Dietary Fiber 5.8g | 21% |
| Total Sugars 12.2g | |
| Protein 30.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 413mg | 32% |
| Iron 2mg | 9% |
| Potassium 497mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice. | |
| Recipe analyzed by |
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